Coconut chicken curry
Ingredients
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For the Coconut chicken curry:
2 pounds chicken breasts (skinless and boneless, cut into bite size pieces)
½ teaspoon salt
½ teaspoon pepper
1 small onion (chopped)
3 cloves garlic (minced)
2 tablespoons curry powder (or to taste)
1 cup chicken broth (low sodium)
14 oz coconut milk (1 can)
14.5 ounce diced tomatoes (1 can)
2 tablespoons tomato paste
2 tablespoons sugar
2 tablespoons parsley (chopped)
Directions
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Cook the chicken: Heat the olive oil in a large skillet or Dutch oven. Add the chicken to the Dutch oven and season with salt and pepper. Cook for about 5 minutes or until the chicken is no longer pink.
Finish the dish: Add the onion, garlic, curry powder and stir. Cook for 2 more minutes then add the chicken broth, coconut milk, tomatoes, tomato paste and sugar. Stir everything together, bring to a boil then cover with a lid. Turn the heat down and simmer for another 15 to 20 minutes.
Garnish and serve: Garnish with parsley and serve over rice.
Find it online:
https://pageturnercookbooks.com/mediterranean